Podcast
Questions and Answers
Which type of food has a pH below 4.6?
Which type of food has a pH below 4.6?
- Low-acid foods
- High-acid foods (correct)
- Deeply frozen stored foods
- Canned foods
Which type of food may require additional acid to reduce the risk of pathogen growth?
Which type of food may require additional acid to reduce the risk of pathogen growth?
- Semi-dried foods
- Canned foods
- Deeply frozen stored foods
- Chilled fresh dips (correct)
Which of the following is a permitted acid for use in foods?
Which of the following is a permitted acid for use in foods?
- Nitric
- Acetic (correct)
- Sulfuric
- Hydrochloric
Why are foods with a lower pH considered safer?
Why are foods with a lower pH considered safer?
Which factor makes it harder for dormant bacterial spores to become activated in food?
Which factor makes it harder for dormant bacterial spores to become activated in food?
What are some recipe hurdles that can result in safer food products?
What are some recipe hurdles that can result in safer food products?
What is the significance of the pH level in food safety?
What is the significance of the pH level in food safety?
Which type of foods have a pH above 4.6 and may require additional acid to reduce the risk of pathogen growth?
Which type of foods have a pH above 4.6 and may require additional acid to reduce the risk of pathogen growth?
What are some examples of permitted acids for use in foods?
What are some examples of permitted acids for use in foods?
Which types of food products will not be covered by controls such as adding acid, reducing water, and adding preservatives?
Which types of food products will not be covered by controls such as adding acid, reducing water, and adding preservatives?
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